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Rainbow Noodles with Roasted Red Peppers

Inspired by Oh My Veggies “Lemon-garlic zucchini noodles with roasted tomatoes”

Prep time: 15 minutes

Cook time: 15 minutes


  • 2 bell peppers

  • 1 TBSP + 2 TBSP avocado or olive oil

  • 1 tsp dried oregano

  • Salt & pepper to taste

  • 2 medium zucchini – spiralized into noodles

  • 2 medium carrots – spiralized into noodles

  • 1 tsp of lemon zest

  • 1 large clove of garlic – minced

  • 2 TBSP of toasted pine nuts


  1. Preheat oven to 375F.

  2. De-seed and chop bell peppers into quarter-sized pieces. Mix together with 1 tablespoon avocado/olive oil, dried oregano and salt & pepper and place on baking sheet. Roast the peppers in the oven for approximately 15 minutes until the skins become soft and slightly wrinkled. Remove from heat and allow to cool.

  3. Spiralize your zucchinis and carrots as per instructions of your spiralizer. Place noodles in large serving dish and toss together with lemon zest, minced garlic 2 tablespoons of avocado/olive oil, roasted red peppers.

  4. Top with toasted pine nuts and serve immediately.

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